Our oven has been broken for months now so the microwave has been used daily, unfortunately, but thankfully i have a mother who loves to leave boxes of things for me, usually cook books. One of these books was Peta’s Vegan College Cookbook (the link is to the new updated version on their catalogue website). It was amazing to find a cookbook where all you need is a microwave and you can buy everything in a local store. For when we’re in a tight squeeze for something to eat for dinner, this is now my bible in the kitchen.
In the book there is a recipe for a banana cake, which my children quickly feel in love with not just for the taste but because it is a recipe they can do from scratch. Only one issue, the portion was too small for the four of us, and doubling the quantities didn’t quite work, so we used it as inspiration to create our own. This is my daughter’s breakfast cake, because banana’s = breakfast, so why not add a little milk and flour to make a cake? She is very proud of this recipe and we love the excuse for cake for breakfast too.
We used silicone ramekin dishes to cook individual sponges, but if other microwave cake recipes are anything to go by, you should be able to cook this in a single cake mould just fine.
2-3 mashed bananas (great way to use up bananas that are too ripe)
1/3 cup butter
1/3 brown sugar
3 tablespoons soya/coconut milk
1 tablespoon of flaxseed/meal
1/3 cup self-raising flour
optional; 1/2 teaspoon ginger or cinnamon for added health benefits, especially in the winter.
Cream together the butter and sugar.
Mash up the bananas, and add the flaxseed.
Mix the banana mash into the buttercream.
Slowly add the flour until combined.
Divide the mixture equally between dishes.
Microwave for two minutes twice, then 30-60 seconds until a knife comes out clean. Rotate the dishes at each interval to cook evenly.
Turn them out (careful they’ll be very hot) and enjoy with a scoop of ice cream (coconut ice cream could count for breakfast too, right?) or fresh fruit.
The more banana used the more fruity, mushy the sponge; the more flour the more sponge-cake it will be. Either way it’s delicious.
Thank you Little Lady.